Mushroom-Lamb Kofta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 423
- Total Fat
- 35
- Saturated Fat
- 13
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 22
- Cholesterol
- 83
- Sodium
- 439
- Total: 40 min
- Active: 35 min
Ingredients
2 tablespoons extra-virgin olive oil, plus more for the grill
6 ounces oyster mushrooms, trimmed and very finely chopped
Kosher salt and freshly ground pepper
1 pound ground lamb (or use beef)
1/4 cup finely chopped fresh parsley
1/2 small onion, grated and squeezed dry
1 clove garlic, finely grated
1 teaspoon ground cumin
1/2 teaspoon ground sumac
1/2 teaspoon dried oregano
Hummus, baba ghanoush, warmed pita, tabbouleh and/or plain yogurt, for serving
Directions
- Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
- Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
- Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.